Reviews

Most Helpful

OMG Darlene! This was fabulous!! I followed the recipe exactly and served it over extra wide egg noodles with a side of green beans. It was like eating Sunday roasted chicken with stuffing but in a fraction of the time. This is a new addition to my list of comfort foods. Heck, I even ate the left-overs, something I RARELY do! Thanks sooo much for a great recipe!

This was a good recipe. I baked this in a 2 1/2 quart rectangular baking dish for 35 minutes, but first I sprayed the baking dish with a vegetable spray. Next, I added the (not crushed) boxed stuffing mix, which I already mixed with the melted butter. I then mixed both the cream of celery
and cream of chicken soup together,
with the apple juice. I spread most of this over the stuffing, but
saved enough of the soup to top each piece of chicken with at least
2 Tablespoons. I placed the chicken ontop, and spooned the 2 Tbsp. of the soup mixture on top of each piece. I layed 2 slices of the swiss cheese over each piece of chicken before baking, but the next time, I'm going to add it near the end of the baking time, so it won't brown too much. Note: The brand of swiss cheese I used was, the Crystal Farms (it's kind of like the Kraft cheese slices). The next time I'm going to try slices of smoked swiss cheese instead. Our Walmart store has some good smoked swiss cheese in their deli. I think the cream of broccoli soup, and the cheddar cheese soup mixed together for this recipe, sounds good too. This recipe reminds me of either the Betty Crocker Oven Bakes, or the Campbell's Classic Dinner Bakes you'll find at the grocery store.
Thanks for the recipe Darlene.